Pengaruh suhu pada kelembaban nisbi 60 persen terhadap perubahan biokimia bawang bombay kultivar White Spanis (Effect of storage temperature at 60 percent relative humidity on the biochemical changes of White Spanish oni
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2000
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/21430/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4292 |
Daftar Isi:
- Onion as a source of various vitamins, minerals, and dietary fibres is usually stored at either low (0° � 5°C) or high (25 - 35°C) temperatures at 60 - 75% relative humidities. High temperature storage results in loss of ascorbic and piruvic acids, while low temperature storage cause sugar accumulation which tends to scorch and develop brown colour during onion dehydration. This experiment was designed to find out the effect of storage temperature and relative humidity on biochemical changes of onions during storage. White Spanish onions were stored at 0° and 20°C at 60% relative humidity for 6 months